This smooth yet hearty and cheesy soup is sure to be a new favorite in your home, It's super easy to make and beyond delicious.
Here's another "Thank God vegan cheese is finally tasting like real cheese recipe." If you follow my blog closely you have probably heard me praise all of the new vegan cheese varieties and brands for all of the amazing improvements they have made. Especially since I can make things like this now and feed it to my non vegan friends and have them fall in love with the flavor and most importantly begin embracing vegan food. This recipe got rave reviews and I'm sure you will love it as well. Oh and as a bonus...This is one of those recipes that's even better the next day!
The Cheesiness
I love how the combination of vegan cheeses create an unbelievable creamy and cheesy flavor that is practically identical to traditional cheese. I used a combo of vegan cream cheese, vegan cheddar and nutritional yeast and it was a winner. Make sure you check out the list of My Favorite Vegan Dairy Alternatives.
Cooking Tips:
Make sure your cream cheese is room temperature before stirring it into the soup. Adding it cold can cause it to curdle.
You can also use frozen broccoli if you can't find fresh. Just make sure to thaw it out and strain the excess liquid first.
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.
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